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Sunday, 4 October 2015

Papaya Ambat

Papaya ambat/papparakka  muringa ela curry/papaya drumstick leaf curry

GSB cuisine
Serves- 4 to 5


Papaya-2 medium sized ones
Taro root/chembhu/tharo jhad/mande- 5 to 6 pieces
Drumstick leaf/mashinga pallo/muringa ela-handful
Salt to taste
Malabar tamarind/kudumpuli- 1 small sized piece
Water to cook the papaya and taro root pieces

To Grind

Coconut scrapings-from half of a medium sized coconut
Dry red chilli-4 to 5
Turmeric powder-a pinch 

To season/phann/thalikaan

Oil 2 tbsp
Mustard seeds- 1 tsp
Cumin seeds-1 tsp
Curry leaves- a handful


1.Pressure cook the papaya and taro root chunks by adding salt,malabar tamarind and needed amount of water.

2.Meanwhile make a smooth paste of coconut scrapings +dry red chilli+Turmeric powder by adding little water.

3.Now add this paste into a kadai/pan along with the cleaned and well washed drumstick leaves.Add little water into it and bring it to a boil on slow flame,so that the raw taste of coconut paste will be removed at the same time the leaves will get cooked well.

4.Once the above curry starts boiling ad the pressure cooked pieces into it and give it a good toss.

5.Now let us make the seasoning by heating oil in a tadka pan and once it is hot add in the mustard seeds and allow them to splutter.

6.Once they pop up add in the cumin seeds and curry leaves.Give it a good stir and switch off the flame.

7.Add this seasoning into the above made curry.Our curry is ready to serve.Enjoy with rice gruel or steamed rice..!!!

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